This sweet potato pie recipe comes from Mable Smith, a wonderful lady who has been a part of my family for over (gulp!) 35 years. Mable helped take care of my sister and me when we were little, when my mom was starting her own business. She then helped me with my young kids when I went back to work. Originally from South Carolina, Mable is known for her sweet potato pie, which she bakes by the dozen to give away over the holidays. It’s a wonderful pie: fluffy, flavored with brown sugar and autumn spices — and, happily, easy to make.
The recipe calls for a store-bought frozen crust, which I think works perfectly well. In general — and this is definitely something to keep in mind over the busy holidays — you don’t need to make homemade crust to make a good pie, but if you’d like to make your own, here’s my favorite pie crust recipe. The flavor of this pie improves over time, so go ahead and make it a few days ahead.
What You’ll Need To Make Sweet Potato Pie
How To Make Sweet Potato Pie
Step 1: Roast and Mash the Sweet Potatoes
Many sweet potato pie recipes call for boiling the sweet potatoes but in this recipe they are roasted. Roasting takes a bit longer but is completely hands-off, and you don’t have to worry about peeling or slicing them.
Simply poke the sweet potatoes with a fork five or six times and place them on a parchment-lined baking sheet. Roast until very tender, about 1 hour.
Let cool, then scoop the pulp out of the skin into a medium bowl. Using a potato masher or fork, mash until smooth. (Feel free to roast the sweet potatoes several days ahead of time and store the flesh in an airtight container in the refrigerator until needed.)
Step 2: Blind Bake the Crust
Blind baking is the process of pre-baking a pie crust before a wet filling is added. It is always necessary when pies have unbaked fillings (such as cream pies) but I blind bake the crust for all of my pies, as it helps keep the crust crunchy. Different crusts will have different instructions for blind baking, so follow the instructions on the package. Once the crust is blind baked, reduce the oven temperature to 350°F.
Step 3: Make the Sweet Potato Pie Filling
In the bowl of an electric mixer fitted with the paddle attachment (or beaters), beat the butter and brown sugar on medium speed until the mixture is moistened and crumbly, about 1 minute.
Beat in the egg.
Then add the yolks, one at a time, until the mixture is creamy and smooth, a few minutes.
Add the vanilla, salt, cinnamon, nutmeg, cloves, and ginger; beat until just combined.
Add 1¾ cups of the mashed sweet potatoes (use any remaining sweet potatoes for another purpose or discard).
Mix to combine.
Finally, add the evaporated milk.
Mix on low speed to combine.
Pour the sweet potato filling into the pie crust and smooth the top with a rubber spatula.
Step 4: Fill and Bake the Pie
Place the pie on a baking sheet (for ease moving the pie in and out of the oven) and bake until the filling is set, 55 to 60 minutes. Set the pie on the counter and let cool completely before slicing, 2 to 3 hours.
Step 5: Whip the Cream and Serve
Up to 3 hours before serving, whip the cream on medium speed in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the confectioners’ sugar. Continue to whip until it forms stiff peaks.
Before serving, slice the pie into wedges and top each slice with a dollop of whipped cream.
The pie can be made up to two days in advance, covered with with plastic wrap, and stored in the refrigerator. The baked pie can be frozen for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
You May Also Like
- Perfect Pumpkin Pie
- Bourbon Pecan Pie
- Pumpkin Pecan Streusel Torte
- Perfect Apple Pie
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